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  • Restani Krumpir by Atul Kochhar

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    asial300
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    Atul Kochhar is the first and youngest Indian chef in London to earn a Michelin star for culinary excellence. In his restaurant "Benares", he serves a simple yet delicious roasted potato dish. The potatoes are boiled, peeled, and diced before being roasted with black mustard seeds, diced ginger, yellow split peas, and curry leaves in hot oil. The roasted potatoes are seasoned with salt and pepper and served as a side dish with meat or fish. Preparation takes only 3-4 minutes once the potatoes are boiled, peeled and diced.

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    Restani Krumpir

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    Atul Kochhar is the first and youngest Indian chef in London to earn a Michelin star for culinary excellence. In his restaurant "Benares", he serves a simple yet delicious roasted potato dish. The potatoes are boiled, peeled, and diced before being roasted with black mustard seeds, diced ginger, yellow split peas, and curry leaves in hot oil. The roasted potatoes are seasoned with salt and pepper and served as a side dish with meat or fish. Preparation takes only 3-4 minutes once the potatoes are boiled, peeled and diced.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    66 views1 page

    Restani Krumpir by Atul Kochhar

    Uploaded by

    asial300
    Atul Kochhar is the first and youngest Indian chef in London to earn a Michelin star for culinary excellence. In his restaurant "Benares", he serves a simple yet delicious roasted potato dish. The potatoes are boiled, peeled, and diced before being roasted with black mustard seeds, diced ginger, yellow split peas, and curry leaves in hot oil. The roasted potatoes are seasoned with salt and pepper and served as a side dish with meat or fish. Preparation takes only 3-4 minutes once the potatoes are boiled, peeled and diced.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 1

    Restani krumpir by Atul Kochhar

    Atul Kochhar je prvi i najmladi indijski sef u Londonu s osvojenom Michelin


    star kulinarskom nagradom. U svome restoranu "Benares" sluzi i ovaj restani
    krumpir, valjda najjednostavniji i najukusniji krumpir koji sam ikada jela.
    Probajte!
    Autor: una64
    30min Jednostavno
    Sastojci
    nekoliko krumpira (ovisno o broju osoba)
    malo ulja (za dinstanje)
    1 zlica crnih sjemenki gorusice
    1 komadic dumbira (velicine oraha)
    2 zlice zute lece
    10-ak curry listova
    sol, papar
    Priprema
    1. Skuhati krumpir u ljusci, ohladiti ga do pola, oguliti i nasjeckati na kocke (manje nego
    za krumpir salatu, vece nego za francusku salatu).
    2. Dok se krumpir kuha, namociti malo zute lece u vodi, tek toliko da se lagano smeksa.
    Zatim ju izvaditi iz vode i dobro osusiti na papirnatom ubrusu.
    3. Na vrelo ulje baciti sjemenke gorusice i kada pocnu pucketati, dodati zutu lecu, sitno
    isjeckan dumbir i listove biljke curry (najprije lecu dinstati na vrelom ulju minutu, pa
    dumbir, pa curry listove).
    4. Na sve to dodati krumpir i brzo ga mijesati na visokoj temperaturi.
    5. Posoliti. Popapriti. Gotovo!
    Posluivanje
    Krumpir se sluzi uz ribu, meso na grillu, indijski rostilj itd. (u nasoj kuhinji uz snicle,
    pohano meso i slicna jela).
    Vrijeme pripreme navedeno gore (30 minuta) odnosi se na kuhanje, hladenje i guljenje
    krumpira. Samo restanje traje 3-4 minute.
    www.coolinarika.com

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